Recipe for cooking double nut biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Double Nut Biscotti

2 c. all-purpose flour
1/2 c. ground almonds
1 c. sugar
2 extra lrg. eggs
1/4 c. dark rum
1/4 c. Amaretto or Nocello
1 tsp. vanilla extract or flavoring
1/2 tsp. ground cinnamon
2 tsp. baking powder
1 c. walnuts
1 c. whole blanched almonds

Preheat oven to 350°F. Butter and flour 2 baking sheets; set aside.

Beat flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract or flavoring, cinnamon and baking powder until well blended with a wooden spoon. Stir in walnuts and whole almonds. The dough should be soft and a bit sticky, but should hold its shape when picked up. If it is too runny, add a bit more flour. Form half the dough into a tube about the size of a paper towel roll. Place on baking sheet, making sure it does not touch edges. Repeat with remaining dough. Bake 45 mins. to an hour until golden brown and firm. They will spread during baking. Remove to wire rack, let cool about 15 mins..

Carefully loosen from sheet with a spatula. Let stand on cutting board until nearly room temperature. Cut each roll into slices about 1 in. thick. Place, cut side up, on the baking sheets and return to oven to dry, about 15 mins.. Let cool completely before storing.

Makes approximately 3 dozen.